Papers mentioning beef or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The sustainable valorization of lignin β-O-4 compounds into high-value natural products through one-pot tandem catalysis presents an urgent yet scientifically challenging frontier... Read full abstract on PubMed →
Strong-flavor Daqu, as a fermentation agent, plays a significant role in shaping the quality of strong-flavor baijius, and fungal species in Daqu are important factors affecting th... Read full abstract on PubMed →
The selective depolymerization of β-O-4 lignin models into high-value aromatic monomers using photocatalysis presents both significant opportunities and challenges. Photocatalysts... Read full abstract on PubMed →
Benzenoids/phenylpropanoids, the second most diverse group of plant volatiles, exhibit significant structural diversity and play crucial roles in attracting pollinators and protect... Read full abstract on PubMed →
A library of C-3 functionalized flavones was successfully provided via palladium-catalyzed amino- and aryloxycarbonylation reactions of 3-iodoflavone (<b>1</b>), under mild conditi... Read full abstract on PubMed →
Carbonyl compounds are among the most important flavor substances that affect the taste of Baijiu. However, high coverage analysis of carbonyl compounds is obstructed due to the po... Read full abstract on PubMed →
A series of 4-methyl-1,2,3-benzoxathiazine-2,2-dioxides with various substituents in 5, 6 or 7 positions was obtained from corresponding 2'-hydroxyacetophenones in their reaction w... Read full abstract on PubMed →
High-resolution mass spectrometry (HRMS) based non-target screening (NTS) is a powerful approach for the simultaneous determination of multiple environmental contaminant classes in... Read full abstract on PubMed →
A novel and efficient headspace solid-phase microextraction (HS-SPME) method, followed by gas chromatography mass spectrometry (GC-MS), was developed to study volatile organic comp... Read full abstract on PubMed →
The present study involves the development of solid-phase extraction (SPE) procedure for the preconcentration of trace amounts of copper (Cu(2+)), iron (Fe(3+)) and zinc (Zn(2+)) i... Read full abstract on PubMed →
The organic volatile flavor compounds in fermented stinky tofu (FST) were studied using SPME-GC/MS. A total of 39 volatile compounds were identified, including nine esters, seven a... Read full abstract on PubMed →
A sensitive and simple method for the simultaneous preconcentration of trace amount of Cu2+, Ni2+ and Cr3+ ions in some real samples has been reported. In this method these element... Read full abstract on PubMed →
A sensitive and simple solid phase extraction method for the simultaneous determination of trace and toxic metals in food samples has been reported. The method is based on the adso... Read full abstract on PubMed →
Carotenoids are used in wide-ranging food applications, but they are susceptible to degradation by many factors including light. We examined the photodegradation of five kinds of c... Read full abstract on PubMed →
The effect of cysteine on the ability of smear cheese-ripening bacteria (Brevibacterium linens and Arthrobacter spp) to produce volatile sulphur compounds (VSC) from methionine was... Read full abstract on PubMed →
The first exposure to the odors of carbon tetrachloride, isopentenyl methyl sulfide, methyl ethyl ketone, 2-propylthietane, salicylaldehyde, toluene, 2,4,5-trimethyl thiazoline, or... Read full abstract on PubMed →
Understanding how nanonutrients influence the growth and physiological processes of cultivable fish can boost fish production efficiency with less management, advancing aquaculture... Read full abstract on PubMed →
"The development and deployment of a practical and portable technology for on-site chiral identification of enantiomers hold immense significance in the fields of medical and biolo... Read full abstract on PubMed →
This study aimed to investigate volatile compounds and quality traits of shrimp heads stored at 20 °C, 4 °C, -3 °C, and -18 °C. With increased storage time, sensory scores graduall... Read full abstract on PubMed →
D-alanine is widely used in medicine, food, additives, cosmetics, and other consumer items. Esterase derived from Bacillus cereus WZZ001 exhibits high hydrolytic activity and stere... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.